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January 19, 2013

Gluten-Free Cinnamon Pumpkin Pancakes (vegan optional)

2 cups buckwheat flour
1/2 cup maple syrup or honey (maple syrup is preferred)
1 1/2 cups almond milk
2 organic eggs (or 2 TBSP chia seeds in 6 TBSPs water)
1 cup pumpkin puree
Dash of nutmeg, cinnamon cloves and sea salt
1. Mix in a large bowl by hand.
2. Using coconut oil, make pancakes using 1/4 cup batter per pancake.
3. Top with maple syrup, raw honey, raw almond butter, raw or cooked apples or berries, macadamia nuts, and/or shredded coconut.

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